Living in the land of Dixie and proud of it!

[Jess]

Originally Posted by Write14u

I go either way, PEEcan or PeCAHN. Speaking of which, my momma called and has two of 'em ready for tomorrow night, no matter how it's pronounced.

Speaking of grits, the only way I knew to eat them was with sugar. My dad said it's because they were such a special treat when he was growing up. They got oatmeal all the time, but not grits. So when they got grits, they fixed them the same way as they did their oatmeal -- with sugar.

Oh my gay! You just validated my wife's whole sweet vs savory grits thang! We have a rule about the discussion of food on the plate though.. What's on HER plate is HERS.. she is free to enjoy it anyway she chooses. Even if it's so very very wrong! LOL!

I make my sweet tea by bringing bags to a boil.. simmer for five min. Let stand for about ten.. add sugar while still hot... then place in pitcher and fill with ice instead of water. I will cap off the pitcher with more ice after that has melted. I think the "shock" effect of the ice makes it better, but that's just me.

I do use a simple syrup for mint Juelp's. And very specifically Kentucky Colonel Mint. You would be amazed at the arguments surrounding the "origin" of the Julep. What most southerners do agree with however, is the amount of bourbon used. Read: LOTS!

[Kast]

I love the various Southern accents... I like the New Orleans and especially Savannah's. I could sit and listen to someone from Savannah speak all day long and I'd be drooling.

I hope everyone is having a wonderful Holiday... for the Christians - do you traditionally open your presents on the eve or on the morning?

[Write14u]

Originally Posted by Jess

Oh my gay! You just validated my wife's whole sweet vs savory grits thang! We have a rule about the discussion of food on the plate though.. What's on HER plate is HERS.. she is free to enjoy it anyway she chooses. Even if it's so very very wrong! LOL!

I make my sweet tea by bringing bags to a boil.. simmer for five min. Let stand for about ten.. add sugar while still hot... then place in pitcher and fill with ice instead of water. I will cap off the pitcher with more ice after that has melted. I think the "shock" effect of the ice makes it better, but that's just me.

I do use a simple syrup for mint Juelp's. And very specifically Kentucky Colonel Mint. You would be amazed at the arguments surrounding the "origin" of the Julep. What most southerners do agree with however, is the amount of bourbon used. Read: LOTS!

Jess, I was in college before I knew there was any other way to eat grits. *grin*
But I saw your version earlier in the thread and that sounds like the way some of the upscale restaurants do it around here and it tastes damn good. I'll be quite happy to sample yours!